Ingredients

1 1/2 cups whole wheat flour

1/2 cup plain flour

3/4 cup packed light brown sugar

1 tbsp baking powder

2 tsp baking soda

2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/2 tsp salt

3/4 cup pure pumpkin (not pie filling)

1/4 cup unsweetened applesauce

1/2 cup melted coconut oil

1 large apple, coarsely grated

1 tbsp vanilla extract

2 cups grated carrots (about 3 medium carrots)

1/2 cup dried cranberries

1/2 cup shredded coconut

1/2 cup chopped pecans

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a 12-mold muffin tin with paper liners and set aside.

Step 2: In a medium bowl, whisk together whole wheat flour, plain flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.

Step 3: In a large bowl, whisk together the pumpkin puree, applesauce, melted coconut oil, grated apple, vanilla extract, and grated carrots until glossy and well mixed.

Step 4: Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until combined; do not overmix to keep muffins tender.

Step 5: Fold in dried cranberries, shredded coconut, and chopped pecans, distributing them evenly without stirring too much.

Step 6: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.

Step 7: Cool the muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely. Serve warm, at room temperature, or chilled.

Tips & Variations

Use Granny Smith apples for tartness and firmness, or Honeycrisp/Gala for a sweeter muffin. Leave the peel on for extra fiber.

Swap whole wheat flour for all-purpose flour for a lighter texture, or use a gluten-free flour blend if needed.

Replace coconut oil with melted butter, vegetable oil, or extra applesauce to reduce fat.

Try sweet potato or butternut squash puree instead of pumpkin for subtle flavor variations.

Substitute dried cranberries with raisins, dried blueberries, or mini chocolate chips.

Replace pecans with walnuts, almonds, pumpkin seeds, or omit nuts for allergies.

Coat dried fruits and nuts lightly with flour before folding in to prevent sinking.

Storage

Store muffins in an airtight container at room temperature for up to 4 days to keep them moist and tender. For longer storage, freeze muffins individually wrapped or in a freezer-safe container for up to 3 months. To enjoy, thaw at room temperature for 30 minutes or microwave for 20-30 seconds. For extra warmth, heat in a 300°F oven for 5-7 minutes.

FAQs

What kind of apple works best in these muffins?

Granny Smith apples are ideal because they stay firm and add a nice tartness that balances the sweetness. Honeycrisp or Gala apples are also good choices if you prefer a sweeter muffin.

Can I use pumpkin pie filling instead of pure pumpkin?

It’s best to use pure pumpkin puree because pumpkin pie filling contains added sugar and spices that can affect the texture and flavor of the muffins.